Saffron Rice
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 3⁄4 cup hot tap water
- 1⁄4 cup chicken stock
- 1⁄2 cup jasmine rice
- 2 tablespoons soft butter
- 1⁄4 teaspoon saffron thread
- 1⁄4 teaspoon turmeric
- 1⁄2 teaspoon kosher salt
directions
- In a 2 cup measuring cup add the hot tap water, the chicken stock and the saffron . Let this steep for at least one hour.
- After steeping the saffron.
- In a 2 quart sauce pan over medium heat add one tbls. spoon of the butter and the rice, saute for 3 to 4 minutes stirring constantly do not brown rice.
- Add the saffron liquid and bring to a light boil. Then add the tumeric and the salt. Stir, then cover with a tight fitting lid reduce heat to medium low and simmer for 20 to 25 mins stirring half way though cooking time.
- When rice is tender and slightly creamy remove it from heat, with the lid on let it rest for about 5 minutes Add the remaining butter fluff with fork and serve.
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RECIPE SUBMITTED BY
I'm a retired chef from central california.
I do some private catering, and love to cook for family and freinds.